Lasagna Soup with Spicy Ricotta & Spinach

Lasagna Soup

with Spicy Ricotta & Spinach

15 MIN
$18.99 2 Servings
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From the Test Kitchen

In this comforting soup, bites of tender pasta sheets cook in a rich broth of tomato sauce, garlic, and more. You'll top the soup with a heaping of ricotta, which gets mixed with Calabrian chile paste for another layer of delicious flavor.
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Lasagna Soup with Spicy Ricotta & Spinach
Title
  • 6 Pasta Sheets
  • 1 8-Oz Can Tomato Sauce
  • 1 cup Chicken Bone Broth
  • ½ cup Part-Skim Ricotta Cheese
  • ⅓ cup Mirepoix
  • 3 oz Baby Spinach
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Romano Cheese
  • 2 cloves Garlic
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the spinach. Stack the pasta sheets; quarter lengthwise, then quarter crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Heat to boiling on high.

3 Finish the soup & serve your dish

Once boiling, add the prepared pasta sheets and spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy! 

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the spinach. Stack the pasta sheets; quarter lengthwise, then quarter crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Heat to boiling on high.

3 Finish the soup & serve your dish

Once boiling, add the prepared pasta sheets and spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy! 

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